On the weekends, we have a Date Day. We spend time cooking food that we know the other person will appreciate. We’ll either use it to try out a new dish or dessert and enjoy a good beer or bottle of wine. For six days of the week, we’re relatively structured (i.e. crazy) with the food we eat and calories we consume. So Date Day always feels like a special treat, and we usually spend the rest of the week deciding what we’re going to make for the next weekend! Remember, I did say we’re a bit crazy… 🙂
The usual contenders are always a really good cup of coffee (we’ve been drinking local roaster, JJ Bean, for the last few weeks) and Jonty’s specialty, a blueberry parfait. He makes the granola, blueberry sauce and meringue from scratch. It’s quite impressive to look at, and even more impressive to eat!
Just before Christmas, we started drinking the Salty Scot Sea Salted Caramel Scotch Ale.It’s from another local brewer and tastes just as good as the name sounds! It’s a seasonal beer, so we’ll have make sure we enjoy it a few more times before we head out on our trip.
For dinner I made up a Winter Citrus Salad with pomegranates, oranges, toasted walnuts and creamy goat cheese. We picked up a nice filet of salmon to go with it. It was a nice, light meal to cut through some of the rich food we had during the day. Really tasty!
For dessert, Jonty made a Treacle Sponge. We usually save this steamed pudding for the winter and haven’t had it in a few years. I LOVE this dessert! The gooey, caramel bottom of the pudding is just so good. And with a spoonful (or two… or three!) of home-made custard, it really just cannot be beat!
And, without fail, the tummy starts rumbling for the next Date Day menu!
- 3 – 6 tbsp Golden Syrup (use up to 6 tbsp, if you like extra pudding goo)
- 3 large eggs
- 175g brown sugar
- 175g self-raising flour
- 1 tsp baking powder
- 175g unsalted butter, melted slightly
- 1 tbsp black treacle (or molasses)
Grease a 1.2L pudding bowl. Add golden syrup to the bottom of the bowl.
Cream the egg and sugar. Mix in the flour and baking powder. Pour in the melted butter and black treacle. Mix thoroughly. Pour the pudding batter into the prepared bowl.
Cover the top of the bowl with parchment paper and tinfoil (parchment closest to the batter) and secure around the edge of the bowl. We use a few tight-fitting elastic bands.
Place the pudding bowl in a steamer basket over a pot of simmering water. Place the lid on the pot and steam the pudding for 2 hours.
TIP: Make sure your water bath comes at least half-way up the sides of the pudding bowl. Add more water throughout the steaming process, if too much water has evaporated. This site has a good description for how to steam puddings.